Recipe for Tomato and Tarragon Muffins 
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Yield:
12 These muffins
Ingredients:
Amount Ingredient
Wet Mix: ----------------
1/4 cup oil
2 x eggs
1/2 tsp grated lemon rind
1 x diced onion
2 tbl tomato paste
2 tbl chopped fresh parsley
1 cup milk
2 tbl chopped fresh tarragon OR 1 Tbsp dried tarragon
1 tsp chilli sauce
1/2 tsp salt
1 tsp sugar
1 cup grated cheddar cheese
----------------- Dry Mix: ----------------
3 cup self-raising flour
----------------- Topping: ----------------
Instructions:
Instructions: Preheat oven to 400F, prepare pans. Thoroughly blend all the wet mix ingredients. Add the flour & mix until completely combined. Place in muffin pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from pans when slightly cooled.

Makes 12. These muffins are lovely served with fish & salad meals-they have a very defined flavour. Split muffins & fill them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.

Suitable for cholesterol free cooking (use egg whites only, non-fat milk & replace cheese with 1 Tbsp oil, leave off topping).

Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet mix.

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